Claire Saffitz's All-Purpose Meringue

1. Stage

START WITH A CLEAN NONPLASTIC BOWL: Ensure you have a large, clean bowl that’s completely grease-free, as any fat residue will inhibit whipping (to be extra sure, you can rub the inside of the bowl with the cut side of a lemon wedge or a paper towel dipped in vinegar). Don’t use a plastic bowl, because even clean plastic retains fat residue.

2. Stage

BREAK UP THE WHITES: In the bowl, combine the egg whites, salt, and cream of tartar or vinegar (cream of tartar and vinegar make the egg whites more acidic, which helps to stabilize them). Beat the mixture using a hand mixer on medium-low speed until the egg whites are broken up and fluid, about 30 seconds, then increase the speed to medium and beat until the mixture goes from yellow and translucent to white and foamy, about 45 seconds.

3. Stage

ADD THE SUGAR GRADUALLY: Beating constantly on medium-high, very gradually add the granulated sugar, allowing a thin, steady stream of granules to cascade into the bowl. Incorporating the sugar will take several minutes, so be patient, as you want the egg whites to whip slowly and the sugar to dissolve.

4. Stage

WHIP THE MERINGUE: Once you’ve added all the granulated sugar, increase the mixer speed to high and beat until the sugar is dissolved (rub a dab between your fingers to check for any grit) and the meringue is thick, glossy, and holds a stiff peak, about 2 minutes.

5. Stage

ADD THE VANILLA AND CONFECTIONERS’ SUGAR AND BAKE: Beat in the vanilla, then turn off the mixer and set it aside. Holding a fine-mesh sieve over the bowl of meringue, add the confectioners’ sugar to the sieve and sift it over the meringue. Use a large flexible spatula to gently fold the confectioners’ sugar into the meringue just until it’s incorporated. Use this meringue in our pavlova, our meringue cookies, our peppermint meringue, our pavlova cupcakes, or any other recipe that calls for it!